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    Home » Breakfast & Brunch Recipes

    Sourdough French Toast

    Published: Nov 22, 2022 by Allison Ferraro · Modified: Nov 22, 2022 · Leave a Comment

    Jump to Recipe

    This easy sourdough French toast recipe is a simple way to elevate classic French toast. It's a great way to use up leftover sourdough bread, but it's so delicious that you'll want to bake (or buy) extra loaves just to make this recipe again and again!

    Close-up side view of French toast slices on a white plate with a bowl of berries in the background. this Recipe
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes & Substitutions
    • Special Equipment
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • Storage Instructions
    • More Breakfast Recipes
    • Recipe

    Get ready to fall in love with Sourdough French Toast! Whether you've been on a sourdough bread baking kick and are looking for delicious ways to use your homemade loaves or simply enjoy the tangy taste of sourdough, this recipe makes a delightfully easy French toast that tastes incredible.

    Why This Recipe Works

    While softer breads like brioche and challah are the most common choices for French toast, their soft texture and richness can sometimes lead to a French toast that's overly sweet or slightly mushy. Conversely, the slight tanginess of sourdough bread provides a delicious contrast to the sweetness of French toast, and the crisp texture of the crust makes it less likely you'll end up with mushy French toast.

    I carefully tested this recipe - using fresh and days old bread, considering how thick to slice the bread, and experimenting with how long to soak the slices before cooking - to create a sourdough French toast recipe that's truly exceptional.

    Ingredient Notes & Substitutions

    Recipe ingredients with labels on a blue surface.

    Sourdough Bread - A sourdough loaf or boule, either homemade or from the bakery, works perfectly in this recipe. Its crusty exterior and soft interior - along with its tangy flavor - are ideal for making French toast that's not too sweet and not too soft or soggy. Avoid sourdough sandwich bread, which will absorb the batter too readily and become soggy.

    Eggs - Eggs thicken the batter that coats the sourdough slices. Three eggs proved to be just the right amount for this recipe (see "FAQs" below for more info about the ratio of eggs to milk).

    Whole Milk - Milk is key to the batter and will be absorbed into the bread (along with the eggs and flavorings) before it's cooked. Cream can be used in place of milk, but know that it will make a much more rich and dense French toast. Stay away from low fat milks, which aren't substantial enough for the batter.

    Brown Sugar - Brown sugar adds a hint of sweetness to the batter which helps to balance - not overpower - the sourdough bread, still letting its tangy flavor shine through.

    Cinnamon and Nutmeg - Adding a tiny bit of nutmeg creates a more complex spice flavor compared to cinnamon on its own, but you can skip the nutmeg if you prefer.

    See recipe card at the bottom of this post for full ingredient list and measurements.

    Special Equipment

    In addition to essential baking equipment (like a whisk), I recommend some special tools for making this recipe.

    • A large, flat dish (like a casserole dish) for soaking the bread.
    • A large skillet for cooking the French toast. I recommend cast iron because I love the way it conducts heat evenly and browns the bread, but it isn't necessary to use cast iron.

    Step-By-Step Recipe Instructions

    Liquid batter in a glass mixing bowl with a metal whisk.

    Step 1: Mix the batter. In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg.

    Hand adding slices of bread to batter in a white casserole dish.

    Step 2: Add the batter to a large, shallow dish. Place slices of bread into the batter and soak for 2-3 minutes. While the bread soaks, heat the skillet over medium low heat.

    Slices of bread soaking in batter in a white casserole dish.

    Step 3: Flip the bread slices, letting the other side soak for 2-3 minutes.

    Golden brown slices of French toast in a cast iron skillet.

    Step 4: Add a little bit of butter to the skillet followed by soaked bread slices. Cook for 3-4 minutes, then flip and cook the other side for 3-4 minutes.

    Recipe Tips

    Be sure to beat the batter very well before adding to the casserole dish and coating bread. Otherwise bits of egg mixture will cook as a thin omelet on outside of bread.

    If you want to serve multiple servings at once, preheat the oven to 200°F and place a baking sheet on the middle rack. As you cook slices, transfer them to the baking sheet in the warm oven. Then when finished cooking, serve all of the slices together.

    Hand pouring maple syrup onto slices of French toast in a white plate.

    Recipe FAQs

    What is the ratio of eggs to milk for French toast?

    I've found that 3 eggs per 1 cup of milk is the ideal ratio of eggs to milk when making French toast. This would yield enough batter to soak about 8 slices of bread. Batter made with just 2 eggs per cup of milk will be very liquidy and make the bread a bit mushy. Conversely, batter made with 4 eggs per cup of milk is overly eggy and creates a dense French toast. Three eggs per cup of milk is the perfect middle ground.

    How do I make sure French toast is not soggy in the middle?

    The simplest way to make sure that French toast does not become soggy in the middle is to be careful how long you soak the bread in the batter before frying. While you need to allow the bread time to absorb the batter, if you leave it to soak for too long it will become soggy. Also consider the ratio of eggs to milk in the recipe you're using. Eggs help to thicken the batter, so a recipe using a ratio of just one or two eggs per cup of milk is more likely to create a soggy French toast.

    How long should you soak bread for French toast?

    The bread needs enough time to absorb the batter, but not so much time that it becomes overly wet or soggy. The amount of time to soak the bread will vary by the type of bread and the thickness of your slices. For thick slices of sourdough bread I found 2-3 minutes per side to be perfect. For a softer bread like brioche, and even shorter soak time will do (about 1 minute).

    Storage Instructions

    Refrigerator: Leftover French toast that's completely cooled can be stored in the fridge in an airtight container for up to 4 days. Reheat in the toaster oven before serving.

    Freezing: French toast can be stored in an airtight container in the freezer for 2-3 months. Defrost in the fridge overnight before reheating in the toaster oven and serving.

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    Recipe

    Slices of sourdough French toast on a white plate.

    Sourdough French Toast

    This easy sourdough French toast recipe is a simple way to elevate classic French toast. It's a great way to use up leftover sourdough bread, but it's so delicious that you'll want to bake (or buy) extra loaves just to make this recipe again and again!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 40 minutes
    Servings: 4
    Yield: 8 slices
    Calories: 424kcal
    Author: Allison Ferraro

    Special Equipment

    • Large, flat dish (like a casserole dish)
    • Large skillet (I recommend cast iron.)

    Ingredients

    • 3 large eggs
    • 1 cup whole milk
    • 2 Tablespoons brown sugar
    • 2 teaspoons vanilla extract
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 8 slices sourdough bread, cut ¾ inch thick
    • unsalted butter
    • maple syrup, for serving
    US Customary - Metric

    Instructions

    • Mix the batter. In a large mixing bowl, combine eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg. Whisk to combine, ensuring there are not unmixed bits of egg.
    • Add the batter to a large, shallow dish. Place slices of bread into the batter and soak for 2-3 minutes. While the bread soaks, heat the skillet over medium low heat.
    • Flip the bread slices, letting the other side soak for 2-3 minutes.
    • Add a little bit of butter to the skillet followed by soaked bread slices. Cook for 3-4 minutes, then flip and cook the other side for 3-4 minutes. Both sides of the bread should be golden brown, and you can adjust the heat and/or the cook time to suit your preferences.
    • Serve hot with butter and maple syrup.

    Notes

    Storage: Leftover French toast that's completely cooled can be stored in the fridge in an airtight container for up to 4 days. Reheat in the toaster oven before serving.
    Freezing: French toast can be stored in an airtight container in the freezer for 2-3 months. Defrost in the fridge overnight before reheating in the toaster oven and serving.
    Slightly stale bread (1-2 days old) works best for French toast.
    Be sure to beat the batter very well before adding to the casserole dish and coating bread. Otherwise bits of egg mixture will cook as a thin omelet on outside of bread.
    If you want to serve multiple servings at once, preheat the oven to 200°F and place a baking sheet on the middle rack. As you cook slices, transfer them to the baking sheet in the warm oven. Then when finished cooking, serve all of the slices together.

    Nutrition

    Serving: 2slices | Calories: 424kcal | Carbohydrates: 69g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 754mg | Potassium: 285mg | Fiber: 3g | Sugar: 14g | Vitamin A: 280IU | Vitamin C: 0.04mg | Calcium: 168mg | Iron: 5mg

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    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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